Topped with sweet strawberries, whipped cream, and strawberry preserves, this simple sheet cake is perfect for spring.
Strawberry Shortcake Sheet Cake
Serves: Makes 1 (13×9-inch) cake
- 4 cups self-rising flour
- ⅔ cup plus 4 tablespoons sugar, divided
- ¾ cup cold unsalted butter, cubed
- 1¼ cups plus 1 tablespoon cold whole buttermilk, divided
- 5 teaspoons vanilla extract, divided
- 3 cups sliced strawberries
- 2 cups cold heavy whipping cream
- ¾ cup strawberry preserves, heated
- Preheat oven to 425°. Spray a 13×9-inch rimmed baking sheet with baking spray with flour. Line bottom of pan with parchment paper.
- In a large bowl, whisk together flour and ⅔ cup sugar. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in 1¼ cups cold buttermilk and 3 teaspoons vanilla just until combined. Spoon dough onto prepared pan.
- Using floured hands, gently press dough into an even layer in pan. Brush remaining 1 tablespoon buttermilk onto dough. Sprinkle with 1 tablespoon sugar.
- Bake until top is golden brown, 16 to 18 minutes. Let cool completely in pan on a wire rack.
- In a medium bowl, stir together strawberries and 1 teaspoon vanilla. Let stand for 15 minutes, stirring every 5 minutes.
- In a large bowl, beat cold cream, remaining 3 tablespoons sugar, and remaining 1 teaspoon vanilla with a mixer at medium speed until soft peaks form. Spread onto cake. Top with strawberry mixture; drizzle with preserves. Serve immediately.